Chicken with Balsamic Onions over Sautéed Spinach and Mushrooms

This week my husband has been on a no-carbs, no dairy kick.  And you know what, he’s done a really great job of it.  It has, however, been a bit of a cooking challenge at night, as I like to have rice or a little cheese or some sort of carb (in moderation, of course) with dinner.  And while I've managed to pull off a week of no-carb, no-dairy dinners, last night’s was noteworthy. 

Added bonus – I found another opportunity to use the Herbs de Provence I snagged on our honeymoon last summer! 

Anyway – the chicken was so tender, and took only a few minutes to cook on the stove-top, thanks to slicing the breasts in half.  The onions on top – yum!  While I don’t love a super strong balsamic flavor (even on salad), they offered just enough flavor to give the chicken just the right kick.  I served this over some sautéed fresh spinach and mushrooms for more vegetables and a good balance.

Super easy, super quick – this is a no-carb, no-dairy keeper!

Chicken with Balsamic Onions over Sautéed Spinach and Mushrooms

Chicken with Balsamic Onions over
Sauteed Spinach and Mushrooms

What You Need:

• 1/4 c flour
• 1/2 tsp pepper
• 3 boneless skinless chicken breasts, sliced in half to make 2 thin cutlets each
• 1 tbsp oil
• 1 onion, thinly sliced
• 1/4 c water
• 2 tbsp balsamic vinegar
• 1/3 tsp Herbs de Provence*
• 1 package sliced mushrooms
• 2 bags fresh baby spinach

How You Do It – Chicken with Balsamic Onions:

1. In a large Ziploc bag, combine flour and pepper. Add chicken, one piece at a time, and shake to coat.
2. In a large skillet, cook chicken in oil over medium heat for 4 to 5 minutes on each side or until juices run clear. Remove and keep warm.
3. In the same pan, cook onion until tender.
4. Add water, stirring to loosen browned bits.
5. Add balsamic and Herbs de Provence; cook and stir for 3 to 4 minutes or until sauce is slightly thickened. Serve over chicken.

How You Do It – Sautéed Spinach and Mushrooms

1. While the chicken and onions cook, in a separate large skillet, cook mushrooms until soft.
2. Slowly fold in spinach by the handful, until wilted.

* If you don’t have Herbs de Provence or cannot find them in the store, the original recipe calls for 1/2 tsp dried thyme and 1/8 teaspoon crushed dried rosemary.

Chicken with Balsamic Onions recipe adapted from HeritageSchoolhouse.

Roasted Salmon and Sweet Pepper Coulis with Parmesan and Pea Baked Risotto

Every so often, the husband and I decide to have an in-house date night.  We light some candles, put on something nice, I attempt to stay awake for an entire movie, and of course, I make a nice dinner.  And last night was one of those nights.

Now, I don't love roasted red peppers.  I often will pick them off my plate and let the hubs enjoy them.  However, tonight's salmon recipe featured a red pepper sauce I actually liked.  The sweetness of the peppers was pretty muted out and was accompanied by fresh basil, really was a delicious, and surprisingly light sauce.  The salmon was melt-in-your-mouth tender and really paired well with the sauce.

As a side dish, I went for a risotto.  I know everyone shies away from risotto because of how long it takes to cook and how much stirring is involved, but this one was baked!  Rice and broth in my magic pot, and into the oven it went.  45 minutes later, out it came and in went the cheese and peas.  Easy-peasy.

The best thing about this meal, other than how delicious it really was, is that it was SO easy to make.  Nothing to putz with - few ingredients and not much clean up.  And, to top off the night, the hubs came home mid-afternoon with dark chocolate covered strawberries and oreos!  A successful night in!

Roasted Salmon with Sweet Pepper Coulis

Roasted Salmon and Sweet Pepper Coulis
with Baked Parmesan and Pea Risotto

What You Need:

• 2 roasted red peppers
• 1/3 c olive oil
• 2 tbsp julienned fresh basil
• 2 6-oz salmon fillets
• 1 tbsp butter
• 1 tsp vegetable oil

How You Do It:

1. In blender, puree roasted red peppers.  Slowing add in olive oil and puree until smooth.  Transfer to small sauce pan.
2. Heat vegetable oil and butter in oven-safe pan.  Add salmon and bake  at 425* for 5 minutes.  Flip salmon and bake an additional 5 minutes or until salmon is cooked through.
3. While salmon bakes, slowly heat red pepper sauce.  Once heated through, stir in basil.
4. To plate, spoon sauce on plate, top with salmon, and drizzle with remaining sauce.

Baked Parmesan and Pea Risotto

What You Need:

• 1 1/2 c arborio rice
• 4 1/2 c chicken broth
• 1 c frozen peas
• 1 c grated parmesan cheese
• 3 tbsp butter, cut into cubes

How You Do It:

1. In a deep, covered 10-cup baking dish, mix rice and broth.  
2. Bake at 350* for 45 minutes.
3. Remove from oven and stir in butter, parmesan, and peas.
4. Cover, and let sit until peas are heated through.

Roasted Salmon with Sweet Pepper Coulis and Baked Parmesan and Pea Risotto recipes adapted from EzraPoundCake.com.